Recipe Blog - Feature - Stuffed Venison Tenderloin

Recipe for Venison Tenderloin Stuffed with Comte, Apple and Walnuts

By: Andrea Alden

I’m sure if we worked together, we could find another unique way to roast a delicious turkey on the barbecue for Thanksgiving or another holiday, but why not try something truly unique this holiday season and make this recipe for Venison Tenderloin Stuffed with Comté, Apple and Walnuts. A whole venison tenderloin is just a little more expensive than the same cut in AAA beef. What is different is the complex and unique aromas that are developed during the cooking process. Including the sweet and savory tasting flavors of Comté cheese is a natural next step in making this gourmet dinner something out of this world. The flavors of Comté cheese begin with a strong and buttery flavor that builds until subsiding into a sweet and nutty finish. This combines perfectly with the tart apple and mild walnut filling. Slice into your beautifully rolled venison tenderloin, once cooked, to reveal a melty and beautiful filling. 

Prep Time
15 Min
Cook Time
30 Min
Yield
4+
Difficulty
Medium

Recipe for Venison Tenderloin Stuffed with Comte, Apple and Walnuts

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Ingredients

Directions

Photos

Ingredients
  • 1 venison tenderloin
  • 1 cup walnuts
  • 1 granny smith apple, peeled and sliced thin
  • 3.5 oz (100 g) Comté cheese, sliced or grated
  • ¼ cup (58 g) butter, melted
  • Salt and pepper to taste
  • Butcher’s twine
Directions
  1. Preheat the barbecue to 350°F (175°C), preparing to use indirect heat by lighting one to three burners to medium-low and leaving others off. If you have an Infrared Sizzle Zone sear station side burner, move the cooking grid into the upright position. If not, preheat one of the lit burners to high. 
  2. Roughly chop the walnuts. In a dry frying pan, toast the walnuts over medium-low heat until fragrant, being careful not to let them burn.
  3. Butterfly the tenderloin and open it flat. Season both sides with salt and pepper. Lay down a layer of cheese, sliced apple, and toasted walnut. 
  4. Carefully wrap the tenderloin into a tube, securing it with butcher’s twine. Brush with melted butter. 
  5. Preheat the infrared sear station for at least 5 minutes before searing the tenderloin on all sides until sear marks form. If you don’t have a side burner and have preheated the barbecue, sear the tenderloin on the main cooking grids instead. Then move the tenderloin to the “off” part of the barbecue to finish cooking. Baste with the melted butter at least twice more. 
  6. Cook the venison until it reaches an internal temperature of 135°F (58°C) for medium-rare. Be careful not to overcook. 
  7. Allow the venison tenderloin to rest for at least 10 minutes before slicing into 1-inch (2.5 cm) medallions and serving with your favorite seasonal side dishes like sweet potato, stuffing, and green beans. 

This recipe for Venison Tenderloin Stuffed with Comté, Apple and Walnuts is the perfect fall dish for thanksgiving. Proving that you don’t have to celebrate the holidays with the same old fare. This earthy and unique holiday dinner is perfect for spreading that feeling of warmth and gratefulness that comes with celebrating with your family. What are you cooking on the barbecue this Thanksgiving / Holiday? Share your best Holiday BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Recipe Blog - Stuffed Venison Tenderloin - Ingredients

Gather and prep the ingredients

Recipe Blog - Stuffed Venison Tenderloin - Stuff

Stuff the tenderloin with apple, cheese and walnuts

Recipe Blog - Stuffed Venison Tenderloin - Tie

Carefully roll and tie with butcher's twine

Recipe Blog - Stuffed Venison Tenderloin - Sear

Sear over direct heat

Recipe Blog - Stuffed Venison Tenderloin - Indirect

Once well seared, move to indirect heat on the main grill head

Recipe Blog - Stuffed Venison Tenderloin - Slice

Rest for at least 10 minutes and then slice

Recipe Blog - Stuffed Venison Tenderloin - Serve1

Serve with your favorite holiday side dishes

Recipe Blog - Stuffed Venison Tenderloin - Serve2

Doesn't it look delicious

Recipe Blog - Stuffed Venison Tenderloin - Serve3

Try topping with candied walnuts for extra sweetness

Recipe Blog - Stuffed Venison Tenderloin - Serve4

What BBQ delicacies are you serving this holiday?

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Stuffed Venison Tenderloin - Ingredients

Gather and prep the ingredients

Recipe Blog - Stuffed Venison Tenderloin - Stuff

Stuff the tenderloin with apple, cheese and walnuts

Recipe Blog - Stuffed Venison Tenderloin - Tie

Carefully roll and tie with butcher's twine

Recipe Blog - Stuffed Venison Tenderloin - Sear

Sear over direct heat

Recipe Blog - Stuffed Venison Tenderloin - Indirect

Once well seared, move to indirect heat on the main grill head

Recipe Blog - Stuffed Venison Tenderloin - Slice

Rest for at least 10 minutes and then slice

Recipe Blog - Stuffed Venison Tenderloin - Serve1

Serve with your favorite holiday side dishes

Recipe Blog - Stuffed Venison Tenderloin - Serve2

Doesn't it look delicious

Recipe Blog - Stuffed Venison Tenderloin - Serve3

Try topping with candied walnuts for extra sweetness

Recipe Blog - Stuffed Venison Tenderloin - Serve4

What BBQ delicacies are you serving this holiday?